One of the local vegetables still readily available is celeriac (also known as celery root). It's a bit homely-looking, but delicious and versatile. It has a pleasant celery flavor with a texture more like turnip. To use it, slice off all the knobbly bits, then peel. Here are some ideas for what to do next:
1. Easiest: eat it raw! Slice it up or grate it and add to salad. Or use for dipping with hummus, etc.
2. Cube or slice and combine with other root vegetables of your choice (turnip, rutabaga, sweet potato, regular potato, carrot...) and some tart apple, then roast with olive oil, salt, and pepper. Add some sage if you like.
3. Cube and toss into soups, stews, or casseroles. I particularly like it in lentil soup and pot pie.
4. Slice thinly and combine with potatoes and sweet potatoes in a creamy gratin.
5. Steam or boil and add to mashed potatoes.